1 1/2 cups butter
1 1/2 cups packed light brown sugar
1/2 cup buttermilk, divided
2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup corn syrup
1 cup instant coffee granules
1/4 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the 1 1 1/2 cup butter and brown sugar until smooth. Beat in the 1/2 cup brown sugar mixed with in 1/2 cup buttermilk or margarine until well blended. Stir in flour, baking soda, salt and corn syrup. Mix flour mixture with hot water and sugar mixture into the creamed mixture until well blended. Drop 1/4 cup pecans onto cookie sheet so that they are approximately 1 inch thick.
Bake for 8 minutes in the preheated oven. Allow cookies to cool on baking sheet overnight before removing to a wire rack to cool completely.